(serves 3)
| Boiled chickpeas | 120g (before boiling) |
| Onion chopped | 4 pc |
| Tomato chopped | 5 pc |
| Green chilli | 2 pc |
| Whole spices | Cardamom 1pc, clove 2pc, black pepper corn 4pc |
| Turmeric powder | ½ tsp |
| Red chilli powder | 1 tsp |
| Chole masala | 1 ½ tsp |
| Ginger garlic paste | 2 tsp |
| Coriander leaves | 1 tbsp |
| Salt | 1-2 tsp (as required) |
| Cooking oil as per choice | 3 tbsp |
Procedure
Pressure cook the chickpeas with some salt, cardamom, cloves & peppercorns. Once boiled, remove the whole spices for 5-7 whistles.
In a pan heat oil, saute onion, ginger garlic paste for 5 minutes, add in the tomatoes, turmeric, salt, chilli powder and chole masala. Make a paste. Let it cool down.
Add the boiled chickpeas and cook everything together for 15 minutes. Garnish with fresh coriander.